Print

Mushroom Lasagna

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and comforting mushroom lasagna layered with tender noodles, golden sautéed mushrooms, creamy ricotta, mozzarella, and a silky Parmesan cream sauce. This hearty meatless dish is perfect for family dinners or special gatherings.

Ingredients

1 (16-ounce) box lasagna noodles

3 tablespoons extra-virgin olive oil

1 pound mushrooms, sliced

1 1/2 teaspoon kosher salt

2 large shallots, finely diced

4 garlic cloves, grated

6 tablespoons unsalted butter

4 tablespoons flour

4 cups whole milk

1/4 teaspoon nutmeg

1/4 teaspoon freshly cracked black pepper, plus more for serving

4 ounces crème fraîche

1 cup finely grated Parmesan, plus more for serving

3 cups grated mozzarella

15 ounces whole-milk ricotta cheese

Fresh parsley, for serving

Instructions

  1. Preheat the oven to 400°F. Line a rimmed sheet pan with foil and set aside.
  2. Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente according to package directions, then drain.
  3. While the noodles cook, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms and 1/2 teaspoon of the salt. Cook undisturbed until they begin to brown, then stir and continue cooking until golden. Transfer mushrooms to a plate.
  4. In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the shallots and cook until softened. Stir in the garlic and cook until fragrant.
  5. Add the butter and allow it to melt, then sprinkle in the flour and stir until absorbed. Slowly whisk in the milk until smooth.
  6. Add nutmeg and black pepper. Cook while stirring until the sauce thickens, then stir in the crème fraîche and Parmesan until smooth.
  7. Spread 1/4 cup of the sauce in the bottom of a 9x13-inch baking dish. Add a layer of lasagna noodles.
  8. Top with one-third of the remaining sauce, one-third of the ricotta, 1 cup of mozzarella, and one-third of the mushrooms.
  9. Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
  10. Cover loosely with foil and place the dish on the prepared sheet pan. Bake for 30 minutes.
  11. Remove the foil and bake for another 15 minutes until bubbly and lightly browned.
  12. Let the lasagna rest for at least 5 minutes before serving. Finish with extra black pepper, Parmesan, and fresh parsley.

Notes

  • Use a mix of mushrooms such as cremini, shiitake, or oyster for deeper flavor.
  • Spinach, kale, or roasted zucchini can be added between layers for extra vegetables.
  • Fontina or provolone can replace part of the mozzarella for a stronger cheese flavor.
  • A pinch of thyme or sage in the sauce adds an earthy flavor.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Freeze tightly wrapped portions for up to 2 months.
  • Reheat in a 350°F oven covered with foil or microwave individual portions until hot.

Nutrition

Find it online: http://recipesbyjanet.com/mushroom-lasagna/